These little beauties came at such a great time! I was having one of those rare days where I just wanted something sweet, but know I can't go overboard or my stomach would make me regret it! My honey thought it would be fun to make some cookies together and I did to so I started my Pinterest search!

I wouldn't take me long to find a common theme of bananas, oatmeal, and chocolate cookies! My stomach was growling so I was thankful that I knew would fit right into my 21 Day Fix Plan! The recipe I decided to use is from Money Saving Mom, but most that you'll find are the same thing. I like to add ingredients based on what flavors I'm in the mood for like coconut, carrots, different dried fruit. The options are endless and all have tasted DELICIOUS! Here is the recipe I use as a base >>>

Mix all ingredients together. Drop onto greased cookie sheet and flatten the tops slightly (cookies won’t rise or spread when they bake).Bake at 325 degrees for 15-16 minutes or until slightly browned. Cool completely and store in an airtight container or freeze in a freezer bag.Makes 12-15 cookies.ENJOY and let me know what you think!

These little bites from Spoonful of Flavor are so incredibly good and guilt-free! Perfect for those days you are constantly on the run and need a healthy and TASTY snack within arms reach!! Go ahead and give them a try! Your tastebuds will thank me!

Add the almonds and cashews to the bowl of a food processor. Pulse until nuts are finely chopped (but do not pulse too long, you do not want the nuts to turn into a paste). Add the dates, lime juice and zest. Pulse until the dates are finely chopped and the mixture starts to clump. Shape the mixture into 1 1/2 inch balls. Roll in coconut to coat outside of the balls. Store in an airtight container in the refrigerator.

Need help with your urge to eat ice cream?? You've found it! This is quick, easy, and I can't forget to mention DELICIOUS!! I wasn't missing the real thing when I ate it! This coming from a woman who used to eat a bowl a day of the real deal back in high school! Enough chatter, onto the recipe folks!

I made these delicious bars last night and loved them so much that I just had to share! They're easy to make, so moist and flavorful. I'll definitely be making them again and maybe add my own little spin on it!

Directions:1. Preheat oven to 350 degrees F. Spray an 8 by 8 baking pan with cooking spray and set aside.

2. In a large bowl, whisk oats, spices, and salt together. Set aside.

3. In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth. Pour over oats and stir well, until all of the oats are moist. Stir in chocolate chips.

4. Evenly press oat mixture into prepared pan. Bake for 30-35 minutes or until golden brown. The pumpkin keeps the bars moist, so make sure they are golden and set-you don't want them to be under baked. Remove from oven and let cool on a wire rack for 5 minutes.

5. Using a sharp knife, cut into bars. Remove from pan and let cool completely.

For the Avocado salsa:1 avocado, sliced½ small red onion, slicedJuice from 2 limes1-2 tbs finely chopped cilantro (depending on how big of a cilantro lover you are)Salt to taste

INSTRUCTIONS

Mix the salt, chili powder, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mixrefrigerate for at least 30 minutes.Pre-heat the grill.Combine the avocado, onion, cilantro, lime juice, and salt in a bowl and mix well, chill until ready to use.Grill the salmon to desired doneness.

Would you like to know what one of my favorite topics to talk about is? It's hard to tell when you look at me, but it's FOOD! When my co-workers started to observe me they would make jokes about how I can eat as much as I do and still be fit. I just shrug my shoulders and keep munching away on my cashews with a big smile on my face. Really, I just found a way to enjoy food again by eating what is healthy for my body. Clean eating has become a way of life for me. I no longer have to think about it. It can actually be fun! Think about it. Say you have a favorite comfort food like....chicken and dumplings, but you stay away from it because it is "bad for you". What if you did not have to do that? What if you could have your chicken and dumplings and not feel guilty for eating it too? I think that's fun, don't you? I have fun finding recipes for sweets that have no guilt to go along with them so when I have that sweet tooth I can enjoy every bite and not punish myself for even thinking about it.Throughout this journey I will get to share with you some of my favorite clean eating sites and recipes. Maybe I'll even drum up the courage to take my own healthy spin on some of my favorite foods. So what recipe will I start with? Chicken Cacciatore!

I can remember my mom making this for us on a Sunday afternoon after church. I would love the smell that would permeate the house. When I saw the recipe for this on my favorite clean eating site, Skinnytaste, I was so excited! The chicken is not fried to make it better for you and it cooks in the slow cooker. It's delicious and you can put it together in no time at all. I switched out the pasta with some garlic quinoa so it wasn't so heavy and it turned out amazing!

Crock Pot Chicken CacciatoreIngredients:

8 chicken thighs, with the bone, skin removed

28 oz can crushed tomatoes (Tuttorosso my favorite!)

1/2 red bell pepper, sliced into strips

1/2 green bell pepper, sliced into strips

1/2 large onion, sliced

1 tsp dried oregano

1 bay leaf

salt and fresh pepper to taste

1/4 cup fresh herbs such as basil or parsley for topping

Directions:

Quick method: Season chicken with salt and black pepper and place in the slow cooker. Pour tomatoes over the chicken, top with onions and peppers, add oregano, bay leaf, salt and pepper, give it a quick stir and cover. Set crock pot to LOW 8 hours or HIGH 4 hours. When the timer beeps, remove lid and keep the crock pot on HIGH one hour to help it thicken.

Better method but requires more prep: Heat a large skillet over medium-high, lightly spray with oil (I use my Misto) and brown chicken on both sides a few minutes, season with salt and pepper. Add to the slow cooker. To the skillet, spray with a little more oil and add onions and peppers. Sauté until juices release and the vegetables become golden, a few minutes.

Add to the slow cooker. Pour tomatoes over the chicken and vegetables, add oregano, bay leaf, salt and pepper, give it a quick stir and cover. Set crock pot to LOW 8 hours or HIGH 4 hours.

Remove bay leaf, adjust salt and pepper.

I give this recipe 5 stars and am sure this won't disappoint so enjoy!